Peanut Butter Chocolate Bark

1/4 pound (one sleeve) saltine crackers (the salted ones)
1 cup brown sugar
1 cup butter
2 1/2 cups semi-sweet chips
1/3 cup peanut butter
Chopped M&M’s, chopped pecans, chopped Reese’s Pieces, etc.
1.        Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.)
2.       Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee with encase the entire cracker when done.
3.        Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges).  Resist the urge to stir it.
4.       Pour boiling mixture over crackers. Place in oven for 5 minutes.
5.       Put dollops of peanut butter on top and return to the oven for 1 minute.
6.       Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then put back into the oven for 1 minute. Use spatula to spread the chocolate chips (which have melted).
7.       Top with M&M pieces (or whatever you choose). Place in freezer for at least 1 hour.
8.        Once these are set, crack them into individual pieces.
9.        Store in an airtight container.

Cooking With Crevolyn
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